Mezhukku puratti is a common dish which is prepared almost daily in every Kerala kitchen. There are different ways of preparing mezhukku puratti and the "chathachu vazhattiya " variety is the tastiest. Koorkka, potato, sheema chembu, chena, kadachakka (breadfruit), achinga payar (string beans), raw banana and even pavakka (bitter gourd) and similar veggies can be used to make this.
INGREDIENTS
1. Koorkka - 1/2 kg
2. Small onions - 10-15
3. Red chillis - 2 or 1 tea spoon red chilli powder
4. Coconut oil - 1 1/2 table spoon
5. Mustard seeds - 1/2 tea spoon
6. Thengakkothu ( coconut chopped) - 2 table spoon
7. Turmeric powder - 1/4 tea spoon
METHOD
1. Cleaning koorkka is indeed a tough job. This can be simplified by soaking it in water for 20-30 minutes and beating against a rough surface. The soaked koorkka is taken in a small sack or thick cloth and the bundle beaten on a stone dipping it in water in between. (just like washing clothes) This procss will remove 90% of the skin and it is now easy to clean it fully. (The cleaned koorkka should be put in water ) Cut into small pieces.
2. Cook the koorkka with a cup of water, thengakkothu, salt and turmeric powder. Shouldnt get overcooked.
3. Clean the onions and crush them in a mortar. Crush the chillies also.
4. Heat oil ina pan and splutter the mustard seeds. Add crushed onions and chillis and saute till light brown. Add koorkka and fry on law flame stirring occassionally
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